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🍲 Creamy Carrot and Sweet Potato Soup with Ginger

181 kcal · 30 min · 4 servings

Ingredients

• 3 carrots
• 300 g sweet potatoes (1 sweet potato)
• 20 g ginger (1 piece)
• 1 tbsp olive oil
• 1 tsp curry powder
• 700 ml vegetable broth
• 20 g chives (1 bunch)
• 5 g edible flowers (1 handful)
• 100 ml soy cream
• salt
• cayenne pepper
• 1 tbsp lemon juice

Instructions

1. 1. Peel the carrots and the sweet potato.
2. 2. Cut the vegetables into small cubes.
3. 3. Peel the ginger.
4. 4. Finely chop the ginger.
5. 5. Heat the oil in a large pot.
6. 6. Add the carrots, sweet potato, and ginger to the pot.
7. 7. Sauté the vegetables over medium heat for 2 to 3 minutes.
8. 8. Sprinkle the curry powder over the vegetables.
9. 9. Cook the curry with the vegetables for 2 minutes.
10. 10. Pour in the broth.
11. 11. Simmer the soup over low heat for about 25 minutes.
12. 12. Wash the chives and the flowers.
13. 13. Shake the greens and flowers dry.
14. 14. Cut the chives into fine rings.
15. 15. Puree the soup smoothly with the soy cream.
16. 16. Season the soup with salt.
17. 17. Season the soup with cayenne pepper.
18. 18. Season the soup with lemon juice.
19. 19. Garnish the soup with the chive rings.
20. 20. Garnish the soup with the flowers.

Nutrition per serving

• kcal: 181
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 25 g